Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tinklee's raspberry/lime jello. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tinklee's Raspberry/Lime Jello is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Tinklee's Raspberry/Lime Jello is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook tinklee's raspberry/lime jello using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Tinklee's Raspberry/Lime Jello:

1. Take top layer
2. Make ready 1 box raspberry jello (3oz)
3. Get 1 1/4 cup boiling water
4. Make ready 10 oz frozen raspberries(partly thawed)
5. Take bottom layer
6. Take 1 box lime jello (3oz)
7. Make ready 1 1/4 cup boiling water
8. Get 3 cup mimi marshmallows
9. Make ready 1 can 15oz pineapple chunks(drained, but save 1/2cup of the juice to use)(I also cut my pineapple chunks in half)
10. Prepare 1/2 cup miracle whip
11. Prepare 4 oz cream cheese, softened
12. Prepare 1 cup heavy whipping cream

Instructions to make Tinklee's Raspberry/Lime Jello:

1. You will need a jello mold, this jello is built from the top down
2. Dissolve raspberry jello into the boiling water, stirring for 2minutes
3. Add the partly thaw raspberries to the jello, mixing to break up the raspberries. When raspberries are broken apart, pour into mold. Make sure it doesn't go more than 1/3 of the way up on the mold. I always have extra that I put in a bowl, to hold the over flow
4. Place in refrigerator to set up
5. In large bowl dissolve the lime jello in the boiling water, stir for 2 minutes
6. Add the mini marshmallows, stirring them to let them melt all the way, that is your goal, when all melted add the pineapple juice and pineapple chunks
7. Place in refrigerator to get thick (30-90mins) do not let this set all the way!
8. When bottom layer is ready, Mix miracle whip and the cream cheese together, (I do this with a fork, it seems to work the best, the better its mixed up the better it will mix in the jello), set aside, whip up the whipping cream to firm peaks, set aside
9. Fold in the cream cheese mixture first, making sure its all mixed in, then add the whipping cream
10. Now take your bottom layer and pour on top of the raspberry layer, filling your mold, then take what is ever left and add it to the bowl of leftover jello for the top, place back in refrigerator
11. Refrigerate at least 4hrs, then unmold according to your molds instructions
12. NOTE The bottom layer you can use lemon or pineapple jello for a great jello at thanksgiving

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